28 - Weonesday, September 11. 1991 - North Shore News A Black Sheep celebrates no. seven Chuck Chan’s NV restaurant just keeps on cookin’ The Black Sheep Restaurant, 123 East 12th St., North Vancouver. 984-9595. Open every day from 11:30 a.m. Visa, Mastercard, American Express accepled. Wheelchair accessible. HE BLACK Sheep of North Shore restaurants has in- dulged itself in a low-key celebration recently: its seventh anniversary under the ownership of Chuck Chan. The celebration involved, in part, shaving 26% off restaurant bills for Black Sheep patrons, of which there appear to be many. A seventh anniversary is cause for much jubilation, but, according to my reckoning, the Sheep has been around a lot longer than seven years. It opened in 1976, The Sheep, then, is closing in on 20 years, an almost unheard of length of time in the service trade where restaurants spring up and disappear like fali mushrooms. So the achievement deserves a raised glass and a hearty hip-hip- hoorah. But Black Sheepers will likely just nod with a knowing satisfac- tion and bury their snouts back in Black Sheep menus to sniff out another bazgain. ''m no Black Sheep regular, but I'll wager that the secret to the Sheep’s longevity lies in its cultiva- tion of basic Canadian gastronomy and its recognition of the basic Canadian hunger for a bargain. They don’t call it the Cheap Sheep for nothing. And the restaurant's off-centre location also helps. The Sheep is Timothy Renshaw TABLE HOPPING housed in a refurbished Jehovah's Witness hall. it could be sacred ground; it could be hallowed halls; but whatever the secret, the build- ing seems to promote an interior hominess and serenity that inspires an appreciation of sacred maiters. Like food. The Sheep, however, does not indulge in the higher culinary arts. Its menu offers a meaty variety of items dear to the hearts and pal- ates of basic diners everywhere at prices (entrees range from $8 to $12, with a good portion priced below $10) that keep Sheepers coming back to graze again and again. NEWS photo Nel! Lucente YA YA BLACK Sheep...Black Sheep restaurant owner Chuck Chan presents servings of Buffalo Wings and Chicken Cordon Bleu at his North Vancouver restaurant. She toad is cavoused-tinger cuisiy. agit section teaturing nine steak variations: a sealood section bearing some onental in- fluences such as Stir-tried Prawns in Black Bean Sauce ($9.50); and a House Specials fist featuring an in- ternational cast of cubnary charac- ters ranging from Almond Chicken Str-Fry ($7.95) and Veal Cordon Bleu ($8.35) to Veal Parmigiana ($8.95) to Quiche ($5.50). There is also a Burgers section ($4 to $7) and a Children’s menu ($3 to $4). Sheepers are largely a blue- collar fot whose beverage of choice the night Table Hopping visited was Molson Canadian — hold the glass, garcon. |, however, bucked the trend and had a glass of Mission Ridge Red ($2.35) and took in the eccen- tric Sheep decor. It features a flock of hanging baskets filled with plastic plants that are interspersed with an oc- casional giant hanging beer bottle. The central Sheep fireplace is proudly adorned with a custom- made Black Sheep sheepskin rug; its mantel is decorated with various icons and ornaments, whose theme escaped me. Ehewhere are dark nigh-bucked wooden Chairs upholstered in red and lots of deep, brawn woodgrain walls and lattices — the modern medieval look. An opening Caesar Salad ($3.95) was average, boasting vast quan- tities of lettuce and parmesan cheese, but saddled with an uninspired dressing and dry, store-bought croutons. A Carpet Bagger entree ($11.95) from the Sheep's grill section tollowed. It was sturdy stuff: a six-ounce Sirloin steak topped with scallops, prawns, asparagus spears and hollandaise sauce. The Carpet Bagger came with a choice of haked potato, french tries or rice. I chose the fries, which were fresh, home-cut and came, mer- cifully, in a reasonably restrained portion. Modern cookery seems to equate mountains of fries with quality. But a plate spilling over with deep-fried potatoes | find ex- hausting just to look at and cer- ont settle for ordinary! Try our Salad Delight. A freshly tossed salad of fresh lettuce, tomatoes, cheddar cheese, and seasoned ground beef, served in a crisp flour tortilla bow! with your choice of dressings. Or a Soft Taco. A soft flour tortilla filled with seasoned ground beef, cheddar cheese, lettuce and tomato. 4 And Mexi-Fries® Deep fried golden bite-size potato gems with a special Mexican seasoning. Put a littie spice in your life? 1811 Lonsdale Avenue North Vancouver, 8.C. mil tainly less than appetizing. The entree was garnished with a slice of Honeydew Melon. Overall, it was an enjoyable meal. Though the hollandaise sauce was dull, the steak was cooked to medium-rare specifications and the seafood was fresh and firm. Service was brisk and informal. Tasty Morsels The Second Annual Pacific Northwest Wine Festival, Joe Fortes Seafood House, 669- 1940; the Canadian Craft Museum, 639 Hornby Street, Vancouver, 687-8266. Presented and produced by foe Fortes, the Sept. 13 festival, sub- titled A Fall Harvest Wine Party, is a benefit for the Canadian Craft See Fortes’ page 32 Reservations: 669-3281 Ferguson Point, STANLEY PARK “APPOINTMENT Mr Simon Levin Maitre d'- Manager Mr. James Terry, Managing Director of B.D. Teahouse Investments is pleased to announce the appointment of Simon Levin as Maitre d’-Manager. Simon apprenticed with Holiday Inns in London, England befare serving for three years on the Cunard Cruise Liner M.S. Sagatjord. Since he arrived in Vancouver he has been manager of two popular Vancouver dining establishments. Simon's responsibilities will include staff training under the direction of Felix Zurbuchen, General Manager of The Teahouse at Ferguson Point in Stanley Park. SEASONS IN THE PARK RESTAURANT Queen Elizabeth Park. Cambie ar 33rd. Reservations: 874-8008 Dinner, Lunch and Weekend Brunch 1362 Marine Dr. 925-1945 West Vancouver